since March 2009
job Portfolio Ambassador
interests Charlotte Voisey was named 2011 Mixologist of the Year by Wine Enthusiast Magazine. Voisey has had cocktails on menus across the world, including New York’s famed PDT and the iconic Dorchester Hotel in London. This Best American Brand Ambassador and two-time Golden Spirit Award winner also manages the cocktail programs at prestigious restaurants and hotels across the US, including the Mandarin Oriental in Las Vegas and the W Hotels in New York City, San Francisco, Boston, Seattle and Austin. Voisey currently looks after the coveted spirits portfolio, and Brand Ambassador team, of William Grant & Sons USA.


Remember the Maine Cocktail 23 Aug 2013
11:04 am

Here specifically I had a large piece of ice and then some cracked ice, the large piece was on the bottom and I knew that if I added that piece after the spirits that it would not come into contact with the spirits enough to chill them properly during stirring.
Normally, I put in the cocktail ingredients first and then the ice, when the ice is smaller and I know it will interact well with the liquids.

I use both methods, but choose which according exactly to the ice I have in front of me.  If in doubt it is usually better to put cocktail in first and then ice, just make sure you stir well in order to get a good chill.

steve7500, Cherry Heering would work just fine here.

Remember the Maine Cocktail 27 Aug 2013
1:20 pm


Good question.  Firstly, there is no need to mix the Glenfiddich 18 year old in a cocktail, it is genuinely delicious all by itself.  That said, for the growing audience of cocktail lovers in the world, it is fun and exciting to incorporate aged, high quality whiskies into cocktails.  When done with a careful hand the results are very enjoyable.

You are also correct that Cherry Heering and Absinthe are strong flavors, particularly the latter, which is why I use them so sparingly - the idea being to just give a hint of flavor, just enough to compliment the aromas and flavors that I detect myself in the Single Malt.

I know this cocktail well and specifically chose the Glenfiddich 18 year old for its complexity, flavor profile and smoothness.  Some other of my episodes show my preferred cocktail choices for the Glenfiddich 12 year old and 15 year old respectively - it is based on flavor combinations.

We are in an exciting time where I believe that no bottle is beyond the reach of the mixologist. I also believe that excellent drinks can be made from nothing but excellent ingredients so I like to work with the best spirits I can, when I can.

Hope you enjoy the show!


Scottish Pear Cocktail 12 Sep 2013
9:02 am

Hi there

Glad you like the Scottish Pair, it certainly is a great way to slide into fall.
I have not tried this recipe with a ginger simple syrup but it sounds like a tasty idea. Gin and ginger is a great match, I wouldn’t go too bold on the ginger profile since Hendrick’s is a little more delicate, but I think it could work really well.
Have a go and let us know how it tastes!


Montelobos Smoked Tea Sour Cocktail 27 Aug 2013
1:15 pm

Hi Martin and thanks for watching!

To make the Lapsang Souchong tea simple syrup, I first brewed the tea, about four times as strong as if I were to drink it as tea, and I used loose tea (always best if you can, otherwise good quality tea bags will suffice).  I then combine equal parts sugar to the strong tea and allow the sugar to fully dissolve.
So it is a 1:1 simple syrup substituting water for strong tea.


New York Sour Cocktail 5 Oct 2014
12:46 pm


One of my mantras has always been “Excellent drinks are made from nothing but excellent ingredients”.  Which means that the quality of the end result has everything to do with the quality of the ingredients you put in.  For me this New York Sour really highlights the beautiful character of Glenfiddich 15 which is why I chose to use it.

The same drink with something like Grant’s Blended Scotch would be more affordable, still delicious but not as clever, as flavorful or as inspirational to share on The Proper Pour where I aim to inspire by using excellent base spirits, fresh ingredients and unique approaches to mixing.

I hope that helps.

Thank you,


Tiki Time Cocktail 23 Jun 2012
1:08 pm

Blair - thanks!  I love this one - balanced and flavorful and of course all about the gin.
Rhett - yes, keen eye you have.

Thanks for watching!

ROOT Julep 31 May 2012
7:46 pm

Very good - yes you are right! I had not considered that but makes sense.  I knew what I was making was not a purist’s Julep that’s for sure :)
But I wonder if I would have been able to use the beautiful julep cup for a smash.
Seriously though, there are so many hybrids and spins on different classic cocktails out there, I think this one sits somewhere in the middle ...
Thanks for watching

ROOT Julep 31 May 2012
8:00 pm

Coming soon Patrick, but watch out for the new name ‘Rhubarb Tea’....

Rum Old Fashioned Cocktail 31 May 2012
1:28 pm

Steven, Steve and Robert - Sorry for joining the conversation late! 
Bob’s Vanilla Bitters are pretty spectacular and were the motivation behind doing this particular cocktail on The Proper Pour - they really bring a wonderful note to the drink!
That said, if you cannot get ahold of them Angostura bitters always make a choice!
The Old Fashioned is one of those gems, a great template to mix around the parts to come up with a new cocktail!  Old Fashioned bitters too would be delicious no doubt..

Thanks all for watching

Rum Old Fashioned Cocktail 1 Jun 2012
10:46 am

Hi guys - don’t forget that a bottle of bitters goes a long way, you can make hundreds of cocktails with one bottle.  Apologies for using something so specific but it really does make the cocktail shine. Robert Petrie aka Bob is one of the best in the business, I have been using his stuff for ten years now and I am delighted that his bitters are now available on the market. Only the most delicious cocktails make the cut on The Proper Pour and I am excited to share this one with you all.
Thanks, Charlotte

Chocolate Manhattan Cocktail 15 Feb 2014
7:42 am


Another sweet vermouth in a pinch or a well rounded red wine with an extra dash of bitters will do just fine.

Thank you for watching!

Chocolate Manhattan Cocktail 15 Feb 2014
8:54 am

p.s Paul let me know how you get on!


Bond St. Sparkler Cocktail 31 Aug 2011
12:26 am


Thank you for tuning in again!  I love this drink and would love for you to try it from the very good bartenders at the W Downtown New York next time you are in the city.

Bottoms up!

Cosmopolitan Cocktail 11 Aug 2011
4:23 pm

Indeed, love the flamed orange peel especially when done with a match in a dark bar.

How to Make a Strawberry Rhubarb Cobbler 11 Aug 2011
4:17 pm

Trevor,  Sherry Cobblers are classic and delicious and you should bust out that bottle and play around.  For this particular recipe I recommend Lillet for its citrus spark and wine-led roundness. 
Thanks for watching!

How to Make a Strawberry Rhubarb Cobbler 11 Aug 2011
4:22 pm

Hello George

There are two ways to prepare the rhubarb simple syrup.  The first, as I did for this video is to juice the rhubarb and then add to already made simple syrup.  The ratio would be 1 part rhubarb juice to 2 parts simple syrup (1:1)  For a more intense rhubarb syrup you can also absolutely use the rhubarb juice in place of water and mix with equal parts sugar, the result will be thicker and more intense but could in turn be more suitable for an altogether different cocktail recipe.
Hope that helps, keep me posted on your rhubarb adventures!


How to Make a Strawberry Rhubarb Cobbler 31 Aug 2011
12:24 am

Ineed Mike!  It was the wonderful Washington state rhubarb that insipired me to make this cocktail for the episode.  I also grew up around good rhubarb ;)


How to Stir a Cocktail - Martini 11 Aug 2011
4:26 pm


I stick to a Hawthorne strainer when straining from a tin and a julep strainer when straining from the glass.  These combinations reduce spillage!  The julep and the glass in particular ensure a nice clean singular stream of cocktail liquid whereas a Hawthorne and glass combination often results in unsightly spills from the side of the glass.

Hope that helps to answer your quesiton


Daiquiri Cocktail 26 Jul 2011
9:49 am

Thanks Chris, yes exactly I like the visual reference of knowing where I am with a drink in case I am distracted by good conversation.  I also personally find it easier and quicker to break open glass on tin as opposed to tin on tin.

Daiquiri Cocktail 11 Aug 2011
4:31 pm


Good catch!  It is a good idea to add the expensive spirits last in case mistakes are made and one needs to start over with the cocktail.
From a different angle I like to formulate and train bartenders on new recipes by learning the ingredients in pairs where the quantity is the same - for example 3/4 oz gin 3/4 oz scotch 1/2 oz lemon 1/2 oz simple etc etc.  This seems to help them remember a cocktail recipe, which in turn means they are less likely to make a mistake and they will also serve it quicker as they only pick up the 1/2 oz side of the jigger once.
As long as there is a good reason for the method which you choose to employ when fixing a cocktail, that is the main thing.

Cheers to you!

Daiquiri Cocktail 24 May 2012
7:40 am

Hi Todd

Thanks for your comment.  I believe there is always a good argument for doing things in many different ways and I try to give a reason for the way that I do things so that there is a little more thought behind the action.  I agree that as a professional bartender in full flow one works quickly, focused and efficiently to make great consistent cocktails in a timely manner and following every “good pratice” is no longer necessary.  The example of pouring spirits last in case you make a mistake and therefore might have more chance to save the expensive ingredient is also just a simple reminder to new bartenders that spirit is expensive and should be handled with care.
Thanks for watching!

Port of Mischief Punch - Charlotte Voisey 6 Jul 2011
11:03 am

Hello Antoine
With regards to the port question, I like to use a Tawny but really you can use any port that has a good fruity content with a little dry backbone as those are the notes that we need the port to bring to the punch, you need not break the bank.  Thank you for watching!  Charlotte